Remember my awesome chicken enchiladas? Just add black beans to that filling and continue with the recipe below. I’ll put that stuff in the ingredients list but this really is a supreme way to use up leftovers.

Ingredients

2 cups leftover shredded chicken or turkey

1 Tbsp Taco Seasoning

1 tsp salt

1 can black beans, rinsed

1 cup salsa

Bag of scoop or bowl shaped tortilla chips

1 cup Mexican blend shredded cheese, divided

Instead of the chicken, seasoning, and salsa above you can use leftover filling from Easy Weeknight Chicken Enchiladas! Just add the black beans, stuff in shells, top with cheese and bake.

Spread your shells on a large baking sheet or two if you are making the whole batch at once. You will have a quarter of a bag of shells left after making one full recipe (Assuming you didn’t have a lot of broken ones that wouldn’t work.)

Mix chicken, seasonings, beans, salsa and half of your cheese together in a bowl.

Stuff filling in tiny shells with two spoons – one to scoop and one to push the filling off the spoon into the shell.

Top with remaining shredded cheese.

Bake at 350 degree for 10 minutes or until the cheese is melted and beginning to brown. Cool for 2-3 minutes and start eating!

If you want to turn these up to 11, add a dollop of sour cream on top and one pickled jalapeno. Perfection! (and pretty)